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Lychnarakia (Cretan sweet cheese pies)



  • ½ kg flour
  • 1 teacup milk (190ml)
  • 1 tablespoon olive oil
  • Water, as needed
  • ½ kg mizithra
  • ½ kg anthotiro (whey cheese, similar to ricotta)
  • ½ kg anthotiro (whey cheese, similar to ricotta)
  • 1-2 mint leaves
  • Sesame seeds


Prepare the pastry by mixing the listed ingredients together well, and leave aside covered by a towel. In a bowl, mix the mizithra cheese, crumbled anthotiro, eggs and mint. Take the pastry and roll it out. According to the desired size of the lychnarakia, use a cup or glass and press down to cut out rounds of pastry. Place a teaspoonful of the filling in the centre of each circle. Close by pinching around the edge of the dough. Alternatively, you can cut the sheet into squares, add filling, and fold over all four sides, leaving a part of the filling visible. When ready, place the pastries on a greased baking tray and brush with egg. Sprinkle with sesame seeds if desired. Bake for about an hour in a moderate oven.

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